Ginger-Carrot Layer Cake (With Video)

Servings:

12

Yield:

1 8-inch layer cake

This carrot cake is a little different than a traditional version but oh-so-delicious. The secret ingredient is fresh ginger. Using fresh rather than the usual ground spice elevates the flavor. The two-layer cake is sandwiched and frosted with a simple cream cheese frosting to which we add orange zest—the other not-so-secret ingredient. It brings a new level of flavor to the classic tangy frosting. What really makes this dessert such a standout is the decoration: candied carrot strips. Translucent sugared ribbons of carrot bring it all together. It’s a show-stopping dessert for any occasion.

Directions

Preheat oven and prep pans:

Preheat oven to 375°F. Butter two 8-by-2-inch round cake pans. Line with parchment paper and butter. Dust pans with flour and tap out any excess. Set aside.
Toast pecans:

Spread pecans in a single layer on an ungreased baking pan and toast in oven until lightly golden, about 7 minutes. Remove from oven and let stand until completely cool. Reduce oven temperature to 300°F. Finely chop pecans and set aside.
Mix carrots, eggs, buttermilk, vanilla, sugar, and ginger:

Place carrots, eggs, buttermilk, vanilla, sugar, and ginger in a large bowl; mix until well combined.
Whisk dry ingredients together, then fold into carrot mixture:

Into a medium bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon. Using a rubber spatula, fold the flour mixture into the carrot mixture until combined. Fold in the butter and toasted pecans.
Divide batter between pans and bake:

Divide batter between the two cake pans and bake until a cake tester inserted into the center comes out clean, about 1 hour.
Cool cakes:

Remove pans from oven and transfer to a wire rack to cool, about 15 minutes. Turn cakes out onto rack; let stand until completely cool.
Make frosting:

Place butter in bowl of an electric mixer fitted with the paddle attachment and beat on medium-high speed until fluffy, about 2 minutes. Add cream cheese and beat until well combined and fluffy, about 2 minutes more. Add sugar, orange zest, and salt and beat for 5 minutes.
Assemble cake:

Using a serrated knife, trim tops of cakes so surfaces are level. Place a layer on a cake stand or cardboard round and spread 3/4 cup frosting over top. Place the second cake layer on top and spread the remaining frosting over the top and sides of assembled cake. Transfer to refrigerator and chill 3 to 4 hours.
Remove excess syrup from candied carrot strips:

Set a wire rack over a baking pan. Using fingers, lift one candied carrot strip from the sugar syrup, holding it over the container. With the thumb and forefinger of your other hand, gently squeeze the carrot strip and slide your fingers along its length, removing as much excess syrup as possible; lay the carrot strip on the wire rack. Repeat with remaining carrot strips.
Decorate cake and serve:

Decorate cake with candied carrot strips as desired. Cut cake and serve.